Veal Paprikás Food

VEAL PAPRIKáS

Steps:

• Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients. Whisk together the sour cream and stock.
• Heat the oil in a large skillet over medium-high heat. Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded. Fry until nicely browned on both sides, just a minute or two on each, adjusting the heat so that the meat browns quickly and nicely but does not burn; remove each piece from the skillet as it finishes cooking.
• When all the meat is cooked, sauté the onion in the same skillet until softened, about 5 minutes. Sprinkle the paprika over the onion and return the meat to the pan. When the meat is warm again, pour in the sour cream-stock mixture and heat through, being careful not to let the sauce boil. Sprinkle with a little paprika, garnish with parsley if you like, and serve.
• In step 3, add 1 tablespoon minced garlic along with the onion.
• In step 3, add 2 tablespoons drained capers along with the sour cream-stock mixture.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

VEAL PAPRIKASH

Steps:

• Melt lard in heavy large skillet over medium heat.
• Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
• Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
• Using slotted spoon, transfer onions and shallot to small bowl.
• Sprinkle veal with salt and pepper.
• Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
• Return onion mixture to skillet.
• Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
• Simmer 5 minutes, stirring constantly.
• Return veal and any accumulated juices to sauce.
• Simmer 1 minute, turning veal to coat.
• Using slotted spoon, transfer veal to platter.
• Mix sour cream into sauce and heat through (do not boil).
• Season sauce to taste with salt and pepper.
• Pour over veal and serve.

STEAK PAPRIKASH

Steps:

• 1. Cut steak or veal into 1-inch cubes. In electric skillet at 350°, brown meat in butter. Add chopped onion; cook and stir till onion is tender but not brown.
• 2. Add tomatoes, water, paprika, garlic salt, sugar, and oregano. Cover and simmer for 30-35 minutes, stirring occasionally. 15 minutes before serving, cook noodles according to package directions.
• 3. After the meat has cooked 30-35 minutes, stir the flour into the sour cream, then slowly blend sour cream into the meat mixture in the skillet and heat through. Serve over the cooked noodles.